BBK is just what it sounds like: local chefs, Jewish or not, reinterpreting Jewish culinary traditions. Past years have featured duck pastrami sandwiches and a towering croquembouche of cream puffs covered in caramel, a nod to the sticky, honey-soaked teiglach dessert served on Rosh Hashanah. While neither pork nor shellfish will make an appearance, the event is not strictly kosher.

Leviton is no stranger to turning traditional food on its head. For the past two years, he has hosted Passover seders, and just a month ago he initiated at Lumière Chinese food and a movie on Christmas Eve, an institution in many Jewish households, including his own (and mine). Does he have plans to celebrate other Jewish holiday at the restaurant? “Not really. I think [Passover and Christmas] are sort of the biggies. I think those are also the best tie in with non-Jewish things as well. Our seder is very inclusive and very interfaith. Obviously Chinese food and a movie is on Christmas Eve and the rest of that menu has latkes and some Christmas-y food – it really runs the gamut.” As a rule of thumb for how he develops these menus and dishes, Leviton explains, “From my standpoint, what I do with [these meals] is because of the training I’ve had. It’s not just enough to have the technical training, but you have to combine that with a cultural understanding of food and where it comes from.”

That technical training and cultural understanding began in high school when Leviton worked in several delis in Newton, MA, though at that point, Leviton muses, “I thought I would never want to do this.” But the energy of the kitchen lured him back in: “I took some time off from college and had a desk job, but found that I really couldn’t sit still. So I took a job in a kitchen. I was a prep cook in a Souper Salad…Then I cooked the next few summers and as soon as I graduated, I left for San Francisco where I was very fortunate to meet the right people very early on.”

Leviton’s early mentors read like a who’s who of the restaurant world with chef after chef referring him to others who could help him hone his craft. I suspect playing “chef geography” in such a tight-knit community might be just as entertaining as “Jewish geography.” Leviton’s first restaurant job was with Joyce Goldstein at the now-closed Square One restaurant. A prolific cookbook author (I have Cucina Ebraica and Saffron Shores), it’s not surprising that Leviton characterizes his time working with Goldstein as “a very formative experience.” He then left for France where he picked up “a level of attention to detail and finesse” and returned to San Francisco to work with recent French transplant, Alain Rodelli. A few years later, Rondelli introduced Leviton to Daniel Boulud, helping him land a job at Le Cirque in New York. Then a few years later, Rondelli asked him to fly back to San Francisco as sous chef of his new eponymous restaurant.

After shuttling from coast to coast, Leviton returned to New England in the mid-90s, first as Executive Chef at Upstairs at the Pudding (now Upstairs on the Square) and then opening Lumière in 1999 and the more casual Area Four less than two years ago.

On keeping with the BBK theme, I asked Leviton whether his own grandmothers influenced his cooking. Leviton chuckled. “Not at all. One I can’t ever really remember cooking and then the other one was not a particularly good cook. She cooked the crap out of everything. My dad will talk about his maternal grandmother being a very good cook. And that’s sort of about it. I was fortunate enough growing up because my mom wrote a low cholesterol kosher cookbook. So I was exposed to a lot of cooking, not all of it stuff you’d necessarily want to eat, but I was exposed to the idea of cooking and the process throughout my childhood…My kids like to cook a little bit, but my [10-year old] daughter will definitely work the front of the house. She’s a pro.”

Though his family is Ashkenazi, hailing from “the lands of potatoes and cabbage,” Leviton explains, “my palate definitely runs more towards Sephardic. And especially around Passover, we become Sephardic for a week. Then we eat rice. Also, the flavors are so much more exciting.”

This mix of Ashkenazi and Sephardic cultures is reflected in Lumière’s seder courses. “I don’t know if you’ve seen the seder menu,” Leviton says, “but even there we’re trying to take some ideas from a variety of different cultures in the context of Jewish. It’s always trying to look at it through a slightly different lens, take a look at these classic ideas and re-frame them a little bit. We make a Persian charoset recipe which I love because it’s not apples and cinnamon. It’s dates and almonds and raisins and orange and a pinch of cayenne. It’s a completely different palette of flavors. What I loved about it is if you think about where this holiday comes from initially, it’s from a desert climate. It’s from the Middle East and you have to figure they were celebrating their own foods back then. They weren’t using cinnamon and apples and walnuts. It was dates and almonds and things like that and to me, it made a lot more sense. We still make my Aunt Sharon’s charoset, but the one that everyone eats is the Persian one.”

As in years past, Leviton and Area Four pastry chef Katie Kimball will prepare a dessert for BBK. With Purim less than a month away, Leviton and Kimball are planning to make tri-cornered hamantashen cookies with sweet sesame filling and sesame candy on top, a break from the traditional poppy seed “mun” filling. Last year, they used that mun filling to make their own version of oreos. And the year before that were alcoholic milkshakes. No doubt, the lines at their station will be snaking around the room.

Thanks so much, Michael. I can’t wait to meet you and Katie tonight and sample your creations!

Leviton explains, “I developed this recipe a number of years ago for something that I did for Myra Kraft’s. I took the idea of gefilte fish and turned it on its ear. For me, the best part of gefilte fish is the beets and horseradish. So we did a beet tartare with a horseradish vinaigrette and then a maple mustard glazed sable.”

I made a few adaptions to the recipe, replacing difficult-to-find smoked sable with smoked haddock. I served the fish atop a pile of baby arugula. I also changed the order of the ingredients slightly to reflect the order in which I made each component. Any modifications I made I have italicized.

The maple mustard marinade is quite intense, more mustard than maple with a good amount of spice (I used Maille brand mustard). I used the leftovers for boneless skinless chicken breasts that I cooked in a pan on the stovetop – incredible! I think this would work with a mild white fish as well.

Serves 4 as an appetizer

For the seasoned white wine vinegar (you can skip if you have Japanese seasoned rice wine vinegar in your pantry)

Season the vinegar. Combine the white wine vinegar, sugar and salt in a non-reactive pan and heat until the salt and sugar have dissolved. Cool to room temperature.

Roast. Wash the beets and place on a 12 inch by 12 inch square of aluminum foil. Fold up the sides and pour in the water and vinegar. Seal the top by folding over the edges of the foil. Place the foil package in a sauté pan (I placed my foil packet on a cookie sheet) and bake in the oven for about 1 hour or until easily pierced with the tip of a knife. (If your beets are larger, they may take up to 90 minutes to roast.) Remove the beets from the foil package and, when cool enough to handle, peel.

Puree. Coarsely chop the beets and puree in a food processor. The puree will not get very smooth. This is not a problem. Remove the puree from the processor and reserve.

Marinate. Combine the maple syrup, mustard and sherry vinegar and whisk well. Place the smoked sable in the glaze and let marinate for about 10 minutes.

Glaze. Heat a small sauté pan over medium heat. Add the canola oil and then the smoked sable portions (excess glaze removed). Cook for about one minute or until the glaze caramelizes. Flip the fish over and cook for another minute or so, until the sable is warmed through.

Whisk. To make the vinaigrette, combine the seasoned vinegar and extra virgin olive oil in a mixing bowl and whisk well. Add the horseradish to taste, Right before service, add the chives and mix well.

Assemble. Meanwhile, heat the beet puree in a small sauté or sauce pan. Add the chives to the vinaigrette. Place a spoonful of the puree in the center of each of four plates. Top with the sable and drizzle the vinaigrette around.

About

Hi! I'm Gayle, and here I use my Hebrew name Zahavah. I work front of house in a restaurant where I'm learning the hospitality industry from the ground up. Up until a year ago, I was a health care consultant. Also, I have an MD. Go figure! Thanks for dropping by and joining the conversation.

koshercamembert@gmail.com

Search for:

Want to be the first to read a recipe?

Enter your email address to follow this blog and receive notifications of new posts by email.